When the movie Julie and Julia came out a zillion years ago, I bought a bottle of wine, a bag of radishes and a stick of butter, and I plopped right on down in front of the TV set, pressed play, and I dipped each radish into the softened butter, then sprinkled each little bite with fleur de sel (because I’m a troll and had to be authentic), and I shoved bite after bite into my head, drank that entire bottle of wine, all by myself, on my couch, at like one o’clock in the afternoon.

And for the first time, I felt like I was a part of something. Something bigger. Something I could be proud of. Something I could call my own.

Well, it got my noggin’ crankin’, so I decided to create a cute little lunch with ze radishes all roasted up super sexy-like, then placed on a nice spread of ricotta cheese, on a whole grain flatbread, drizzled with luscious honey, and garnished with some microgreens that my husband literally grew at his desk at work. (don’t ask.)

Dudes.

Everything. It all works. I hate it. The radishes are soft and sweet, but still have a deeeeelicate heeeeeeent of pepper glory. I left the ricotta plain, but you could easily whip in some roasted garlic and fresh herbs. Orrrrrrr some chocolate chips for your dessert version!

Arrange the radishes on a rimmed baking sheet. Drizzle 1 Tbs. oil over the radishes and season with a little salt and pepper. Roast for 30 minutes, until they start to brown on the edges and are tender, tossing half way through.

Brush the remaining oil over each flatbread. Then spread that ricotta over everything. Sprinkle the radishes on top of the ricotta. Slide back into the oven for 10 to 15 minutes, until the flatbread is crispy on the edges.

Drizzle the honey over the flatbreads and garnish with microgreens! (or whatever you have on hand)

I want this nowwwwwwww. Radishes are one of my favorite things ever.
And I died laughing about J&J because my mama and I did the same thing while watching it! With the radishes and butter. We were missing the wine.... WHY?!?!

Made this last night, using a whole grain tortilla as the "crust"--two thumbs up!!! What a great combination of flavors. To save time, I think I will pre-roast the radishes in the future. If the radishes are ready to go, this would come together in a flash.

Oh Bev, this is lovely! As you can see in my pingback (and my shoutout on instagram), I added a few ingredients (prosciutto and asparagus puree). I just loved this - the perfect end to Spring! I used homemade ricotta, which is like my favorite thing, it is so rich and creamy!

I know you posted this so long ago but I just came across it. Where can you find already-made flatbreads? Or did you make them? Thinking of serving this as an hors d'eouvre at a dinner party but wanted something simple. This seems to fit the bill nicely - unless I have to make a fresh flatbread. :)

Trackbacks/Pingbacks

Roasted radish salad | The Plum Palate -
June 6, 2013[...] My friend Amy, always one to serve a beautiful meal, told me during a recent visit that she roasts radishes. This was good news. I love radish greens but the bulbs have too much sting for me. Roasting them takes out the bite and transforms the flavor. Now that I know this, I’ll actually eat radishes instead of stockpiling our CSA bunches in the fridge. Next I’ll try this flatbread. [...]

CSA and Juice for February 26th | Something Good -
February 24, 2014[…] Roasted Radish Flatbread with Ricotta and Honey (The ricotta was left plain, but you could easily whip in some roasted garlic and fresh herbs to spice it up. Throw a fried egg on top for breakfast or some chopped chicken for dinner…or some ice cream for dessert. That might actually work.) What it took for 2 flatbreads: 2 cups radishes, cut in half lengthwise 2 Tbs. extra-virgin olive oil, divided 2 whole grain flatbreads (or flavor of your choice!) (about) 1 cup ricotta cheese 2 to 4 Tbs. honey microgreens for garnish (or chopped spinach) coarse salt and freshly ground pepper Directions: Preheat your oven to 400. Arrange the radishes on a rimmed baking sheet. Drizzle 1 Tbs. oil over the radishes and season with a little salt and pepper. Roast for 30 minutes, until they start to brown on the edges and are tender, tossing half way through. Brush the remaining oil over each flatbread. Then spread that ricotta over everything. Sprinkle the radishes on top of the ricotta. Slide back into the oven for 10 to 15 minutes, until the flatbread is crispy on the edges. Drizzle the honey over the flatbreads and garnish with microgreens! (or whatever you have on hand) (Recipe from BevCooks) […]

Current Features

About Bev

Welcome! Bev Weidner is a food blogger, an obsessed photo-taker of her twins, a wifester, a cheese lover, a musician, a runner, knows every word and lyric to The Sound of Music, and a continual changer of hair-er. And she just said all of that in third person.
read more